You are here

Search form

Ingredient SpotLight

In China, where peaches originated, the peach has mystical attributes, and supposedly brings luck, abundance and protection. Originally growing in North China in areas of erosion and overgrazing, peaches became a symbol of fertility and of affection. Learn more and learn to cook with them and you'll be in love, too!

There are two basic types of peaches. One is the clingstone. As the name implies, the fruit clings to the stone. Chances are you will never buy a fresh clingstone peach, as the canning industry takes them ripe from the fields and processes them within 24 hours of picking.

The other variety is the freestone, which can be loosened from the pit with relative ease. When selecting peaches, don't look at the blush on the sides, but direct your attention to the area close to the stems. Here is the tell-tale green or creamy yellow. Green indicates that they may have been picked too far before their prime to ripen properly, while creamy yellow holds true treasure.

Peaches are incredibly versatile. They are equally at home in sweet and savory dishes. To give you an idea of their reach, please enjoy this month's selection of great recipes.

Place 1/4 cup of salt and brown sugar in a medium heat proof bowl. Pour in the boiling water and stir to dissolve the salt and brown sugar. Add ice cubes and stir the mixture to cool it. Add the pork chops, cover and refrigerate them for at least 30 minutes or up to 4 hours.

Puree the peaches, tomato and vinegar in a food processor until smooth.

About 30 minutes before you’re ready to cook the pork chops, heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until it's golden brown, 5 to 7 minutes. Add the ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cook the sauce until it's reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until you are ready to serve the meal.

Preheat the grill to medium. Remove the pork chops from the brine (discard the brine), rinse the chops well, and thoroughly dry them with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.

Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let them rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.

To start ahead: Brine the pork chops (Step 1) for up to 4 hours. Refrigerate the peach barbecue sauce (Step 3) for up to 5 days.